• 15
    MINS
  • Serves
    4-6
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Roasted cauliflower, mushroom and quinoa with balsamic dressing

Try this combination of quinoa with roasted vegetables and feta for a new way to use our balsamic dressing

 


What You'll Need

  • ½ cauliflower, broken into large florets
  • 200g button mushrooms, halved
  • 1 tbsp fresh thyme leaves
  • olive oil
  • 1 cup quinoa, rinsed
  • 2 cups vegetable stock (or water)
  • ¼ cup walnuts, toasted
  • 100g feta
  • 1 spring onion, finely sliced
  • ¼ cup Praise Balsamic Dressing

What to Do

  1. Preheat oven to 200°C.
  2. Line a baking tray or shallow roasting dish with baking paper and drizzle a little olive oil. Place cauliflower, mushrooms and thyme leaves in a single layer. Season with salt and pepper. Roast in the oven for 10 minutes, shake or turn then roast for a further 15 minutes.
  3. In a small pot add the rinsed quinoa to the cold vegetable stock, bring to a boil then reduce heat to a low simmer and cook covered for 15 minutes, or until liquid is absorbed. Remove from heat and let stand covered for a further 5 minutes.
  4. In a large bowl, toss together the quinoa, toasted walnuts, roasted cauliflower and mushrooms with Balsamic Dressing. Crumble over the feta cheese and sliced spring onions.